If you are on the hunt for a comforting bowl of goodness that feels like a warm hug on a chilly day, this Cheddar Broccoli Potato Soup Recipe is exactly what you need. It’s a luscious, velvety soup packed with tender potatoes, bright green broccoli, and a generous amount of sharp cheddar cheese that melts perfectly to create a creamy texture. Every spoonful sings with rich flavors and hearty satisfaction, making it an instant favorite for family dinners or a cozy solo indulgence.
Ingredients You’ll Need
The magic behind this Cheddar Broccoli Potato Soup Recipe lies in its straightforward ingredients that come together harmoniously. Each component plays an essential role, from the buttery sautéed onions and garlic that build flavor depth, to the earthy potatoes and vibrant broccoli that provide texture and color, and, of course, the rich cheddar that delivers every bit of that creamy, cheesy warmth.
- Butter: Adds a silky richness and helps soften the onions and garlic for a flavorful base.
- Onion: Provides a natural sweetness that balances the savory cheese and potatoes.
- Garlic: Brings a subtle kick and aromatic depth to the soup.
- Russet potatoes: The heart of the soup, offering a smooth, creamy texture when cooked down.
- Chicken or vegetable broth: Creates the perfect liquid foundation that infuses the soup with savory notes.
- Broccoli florets: Introduce a fresh, slightly crisp bite and vibrant green color.
- Heavy cream or milk: Enhances the soup’s creaminess and rounds out the flavors beautifully.
- Sharp cheddar cheese: Gives the signature cheesy punch and luscious melt that defines this dish.
- Salt and pepper: Season perfectly to elevate all the ingredients without overpowering.
How to Make Cheddar Broccoli Potato Soup Recipe
Step 1: Sauté the aromatics
Start by melting the butter in a large pot over medium heat. Once melted, add the diced onion and cook it gently until it becomes soft and translucent—this usually takes about five minutes. Then stir in the minced garlic, letting it sauté for another minute or two until you can smell that lovely aroma filling your kitchen. This base sets the foundation for all the delicious flavors to come.
Step 2: Cook the potatoes in broth
Next, toss in the peeled and diced russet potatoes, followed by pouring in your choice of chicken or vegetable broth. Bring everything to a gentle boil, then reduce the heat to a simmer. Let it bubble away for 15 to 20 minutes, or until the potatoes are tender enough to pierce easily with a fork. This mellow potato base will thicken the soup beautifully once blended.
Step 3: Add the broccoli
Now, stir in the chopped broccoli florets. Let them cook in the simmering soup for another 5 to 7 minutes, allowing them to soften while still keeping a slight crispness and that fresh green pop. This addition balances the creaminess of the potatoes and cheese with a nutritious touch of veggies.
Step 4: Blend to desired texture
Here’s where you can personalize your soup. If you prefer a smooth, silky texture, use an immersion blender right in the pot to puree the soup until it reaches your desired consistency. If you like it a bit chunkier with some potato and broccoli pieces remaining, blend only half the soup and then stir it back in for that perfect balance of creamy and chunky.
Step 5: Stir in cream and cheese
Lower the heat and pour in the heavy cream or milk. Stir gently to combine, then gradually add the shredded sharp cheddar cheese. Keep stirring until the cheese has melted fully and turned the soup irresistibly creamy and cheesy. Don’t forget to taste and season with salt and pepper to make all the flavors shine just right.
How to Serve Cheddar Broccoli Potato Soup Recipe
Garnishes
Top your soup with a sprinkle of extra shredded cheddar or freshly chopped chives for a burst of color and flavor. A dollop of sour cream or a few crunchy croutons also make delightful additions that add texture and a hint of tangy creaminess.
Side Dishes
Pair this soup with a crisp green salad or warm crusty bread like a baguette to soak up every creamy drop. A light sandwich, such as a ham and Swiss melt, complements the soup’s richness wonderfully, transforming your meal into a satisfying feast.
Creative Ways to Present
For a charming touch, serve the soup in hollowed-out mini bread bowls or rustic mugs for easy, cozy eating. A swirl of pesto or a few drops of chili oil on top can add an unexpected but delicious flavor twist that will wow your guests at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Cheddar Broccoli Potato Soup Recipe into airtight containers and refrigerate. It’ll stay fresh for up to 3 days, making it a perfect make-ahead option for busy weeknights or quick lunches.
Freezing
This soup freezes beautifully! Pour it into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 2 months. Keep in mind that cream-based soups sometimes separate slightly after freezing, but a good stir during reheating will bring it right back together.
Reheating
Reheat gently over low heat on the stovetop, stirring frequently to prevent scorching and to help the cheese melt back smoothly. You can add a splash of milk or broth if the soup is too thick after freezing or refrigeration.
FAQs
Can I use other types of cheese in this Cheddar Broccoli Potato Soup Recipe?
Absolutely! While sharp cheddar is classic, you can experiment with Monterey Jack, Gruyere, or even a smoked cheese for different flavor profiles. Just make sure the cheese melts well for the creamiest results.
Is it possible to make this soup vegetarian?
Yes, simply use vegetable broth instead of chicken broth to keep it vegetarian-friendly. The flavor will still be fantastic and hearty.
Can I substitute heavy cream with something lighter?
Sure! You can use whole milk or half-and-half to lighten the soup, though the texture might be a little less rich. For a dairy-free option, try coconut milk, but expect a slight coconut flavor.
Do I have to peel the potatoes for this recipe?
Peeling is recommended for the smoothest texture, but if you enjoy a bit more rustic, hearty mouthfeel, leaving the skins on is fine—just be sure to wash the potatoes thoroughly before dicing.
How thick should the soup be?
This Cheddar Broccoli Potato Soup Recipe should be creamy and able to coat a spoon while still being easy to ladle. Adjust the thickness by blending more or less and by adding extra broth or cream if needed.
Final Thoughts
I can’t recommend this Cheddar Broccoli Potato Soup Recipe enough—it’s one of those dishes that feels like a little celebration in every bite while still being simple and approachable. Whether you’re cooking for a crowd or just treating yourself, this soup’s creamy, cheesy goodness and fresh broccoli brightness make for a soul-hugging meal you’ll want to come back to again and again. Give it a try, and I promise it’ll become one of your kitchen staples in no time!
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Cheddar Broccoli Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This comforting Cheddar Broccoli Potato Soup is a creamy and cheesy delight perfect for chilly days. Made with tender potatoes, fresh broccoli florets, sharp cheddar cheese, and a touch of cream, it’s a hearty and satisfying meal that’s simple to prepare on the stovetop. The soup can be blended for a smooth texture or partially pureed for a chunky consistency, offering flexibility in serving preferences.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
Vegetables
- 2 cups broccoli florets, chopped
Dairy
- 1 cup heavy cream or milk
- 2 cups sharp cheddar cheese, shredded
Seasoning
- Salt and pepper, to taste
Instructions
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add Potatoes and Broth: Add the diced potatoes to the pot and pour in the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Add Broccoli: Stir in the chopped broccoli and cook for an additional 5-7 minutes until the broccoli is tender.
- Blend the Soup (Optional): For a smoother texture, use an immersion blender to blend the soup until smooth. Alternatively, blend half of the soup in a blender and then return it to the pot to maintain a creamy yet chunky consistency.
- Add Cream and Cheese: Stir in the heavy cream or milk, then gradually add the shredded cheddar cheese, stirring continuously until the cheese is fully melted and incorporated into the soup.
- Season: Season the soup with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and serve hot. Garnish with extra cheese or fresh herbs if desired.
Notes
- You can substitute milk for heavy cream for a lighter version of the soup.
- Using vegetable broth makes this soup suitable for vegetarians.
- For a smoother soup, blending is optional but recommended.
- Russet potatoes work best for creating a creamy texture but Yukon Gold potatoes can also be used.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
